Green Bean Tomato Salad serves 4 (top photo)
about a pound of green beans (these were originally purple!)
2/3 cup pine nuts (toasted in a pan until light brown)
1 anchovy - or more if you are a lover of these tiny fishy things - one is perfect for me as it's subtle
2 teaspoons white wine vinegar
1 teaspoon dijon
about 1/4 cup olive oil
cup or so of chopped tomatoes
In a pan of boiling salted water cook the beans for about 3 min - you want them crisp, then drain and cool. Make the dressing in a large bowl mush up the anchovy add vinegar, mustard and oil and whisk. Toss together beans, nuts, tomatoes and dressing.
Potato Tomatoes and Peppers serves 6
pound and half of fingerling potatoes boiled until tender
1 and 1/2 cup chopped tomatoes
2 sweet peppers chopped
small red onion chopped (optional - I'm not a fan of raw onion so I left it out)
about a dozen green olives pitted and chopped
couple sprigs parsley chopped
1/4 cup sherry vinegar
about 1/2 cup olive oil
3 hard boiled eggs
When potatoes are cool, peel and slice into rounds - I had a nice mix of purple, red and white young potatoes. Then toss all together except eggs in a big bowl, taste and season with s&p. Top with sliced eggs.
Green Rice Salad serves 6
1 cup long-grain rice - cooked in salted water until tender and drained well
1/4 cup olive oil
2 tablespoons white wine vinegar
1 cup basil
1 cup parsley
basket of cherry tomatoes chopped in half
In a blender whip up the oil, vinegar and herbs. Toss the rice with the herb oil and then sprinkle over the tomatoes - s&p to taste.
Post Note: Not a drop of mayonnaise in sight! Not that I'm against - just love having some refreshing salads without.